Grilled Atlantic Salmon with Mango Salsa

SUBMITTED BY: Morton Salt

"Mouthwatering grilled salmon fillets are made even more enticing with a homemade mango salsa."

INGREDIENTS

• 6 (6 ounce) Atlantic salmon fillets, boneless and skinless
• 2 tablespoons Morton® Hot Salt™
• 1 tablespoon olive oil

Mango Salsa:

• 1 ripe mango, peeled seeded and diced 1/4 inch
• 1/4 cup diced red onion
• 1 red bell pepper, diced
• 1 green onion, finely chopped
• 2 tablespoons orange juice
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons olive oil
• 1/2 teaspoon Morton® Hot Salt™

DIRECTIONS

1. Season the salmon fillets on all sides with Morton® Hot Salt™, pressing the spices into the flesh. Brush salmon lightly with olive oil and set aside.
2. Meanwhile, prepare the Mango Salsa. In a bowl, combine the mango, red onion, red pepper, green onions, orange juice, cilantro, olive oil and 1/2 teaspoon of Morton® Hot Salt™. Set aside.
3. Preheat grill to medium-high.
4. On a seasoned grill, grill the salmon for 6 to 8 minutes per side until lightly charred and just cooked through.
5. Serve with Mango Salsa.

This dish pairs perfectly with Flat Creek Estate Pinot Grigio.

Mascarpone Cheese Polenta

Recipe Courtesy Emeril Lagasse

4 cups milk

1/2 cup olive oil

1 cup polenta (or course yellow cornmeal)

1/2 teaspoon salt

1 cup Mascarpone

In a large saucepan, bring the milk to a boil.  Add olive oil, salt and pepper.  Very gradually, add the polenta in a steady stream, whisking constantly.  Add the salt and whisk to combine.  Reduce the heat to low and cook, stirring frequently with a heavy wooden spoon until thick and creamy, 20 to 30 minutes.  Add the mascarpone to the polenta and adjust the seasoning to taste.

Polenta is a great side dish for an Italian meal...so you can pair this with a lot of different wines.  Flat Creek Estate Super Texan would be great if you are doing a beef or tomato sauce, Flat Creek Estate Pinot Grigio if you are doing a chicken, fish or cream sauce. 

Either way, enjoy!

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